QUINOA PILAF

A high protein grain combines with scallions, garlic, mushrooms and spinach for a superior side dish.  Other variations include stirring in some chopped fresh herbs (basil, oregano, rosemary) or sauteing some freshly grated ginger with the vegetables and adding some chopped cilantro at the end of the cooking process.  Soaking and cooking dried wild mushrooms with the quinoa will also add some great flavors..

Servings: 18

1 cup quinoa, rinsed

2 Tbs Minced garlic

1 Small onion, chopped

2 cups Chopped red bell pepper

2 Tbs Olive or Canola oil

2 cups Sliced mushrooms (or 1/2 cup reconstituted dried mushroom mixture)

6 cups Loosely packed raw spinach, chopped

• Add two cups of water to a medium saucepan, bring to a boil and add the well-rinsed quinoa.  When it starts to simmer, cover and turn to lowest setting for about 15 minutes until all water is absorbed.
• While quinoa is cooking, add the olive oil to a medium to large saute pan.  Heat the oil and add the onion, mushrooms, garlic and red bell peppers.
• When the onions are almost clear, begin adding the spinach and stir frequently until all of the spinach leaves have been wilted.   Do not overcook.
• Just before serving, stir the cooked quinoa into the vegetables and gently combine.  A teaspoon of low sodium soy sauce or Bragg's Liquid Aminos (no gluten) can be added, although it is not necessary if flavoring with some fresh herbs.

PER SERVING: 52 Calories; 1g Fat; 2gm Protein; 8.8g Carbohydrates

For more details, contact our Food Services Director, Christine . 

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Jo Pine commented on 29-Dec-2011 02:05 PM

Does this recipe really feed 18? Should it be 8?

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